| 摘要 |
<p>PROBLEM TO BE SOLVED: To develop a method for the sterilization, washing and freshness retention of fresh vegetables, by which microorganisms adhered to the surfaces of the fresh vegetables used in restaurants, school kitchens, company lunch rooms and the like and sold in the perishable food-selling sections of supermarkets, convenience stores, department stores, and the like can safely and sufficiently be washed out without using a chemical agent, a large amount of a cleanser or the like, and simultaneously by which the retention of the freshness of the fresh vegetables and the prevention in the deterioration of the original tastes, textures and appearances of the vegetables for long periods can be achieved. SOLUTION: This method for the sterilization, washing and freshness retention of fresh vegetables comprises bringing the fresh vegetables into contact with hot water and cold water having prescribed temperatures, respectively, for prescribed times, respectively, to heat and then cool the fresh vegetables, instead of using various chemical agents such as sterilizers, antioxidants and preservatives. Thereby, the fresh vegetables can be washed to reduce the number of the microorganisms adhered to the surfaces of the fresh vegetables, and their freshness can be retained. In order to perfectly wash the fresh vegetables, the fresh vegetables may, if necessary, be washed with ordinary temperature showered water, before subjected to the hot water contact treatment.</p> |
